Valentine Heart Marshmallows

38

PREP TIME

30 min

TOTAL TIME

2 hrs 40 min

Makes

35 to 40 marshmallows

Valentine Heart Marshmallows

Making your own soft, squishy marshmallows is actually super easy. The only sticky part? Not eating them all yourself.


Ingredients

  • 2 7-g unflavoured gelatin powder envelopes
  • 1/2 tsp vanilla
  • red liquid food colouring , (optional)
  • 3/4 cup granulated sugar
  • 1/3 cup corn syrup
  • 1/8 tsp salt
  • 1/4 cup icing sugar
  • 1 tbsp cornstarch

Instructions

  • Line a 9 x 13-in. baking dish with plastic wrap, letting a few inches hang over the sides. Lightly spray lined dish, another large piece of plastic wrap and a spatula with oil.
  • Pour 1/4 cup water into the bowl of a stand mixer with whisk attachment. Sprinkle in gelatin. Add vanilla and 10 drops food colouring, if desired. Let stand at least 2 min. Meanwhile, combine granulated sugar with corn syrup, salt and 1/4 cup water in a small saucepan set over high. Boil, without stirring, for 1 min.
  • With mixer on high, slowly pour hot syrup in a steady stream down the side of the bowl, beating until thick, floppy peaks form, 4 to 6 min. Using oiled spatula, scrape into prepared dish, smoothing top. Lay prepared plastic wrap, oil-side down, on marshmallow. Press down gently to smooth top. Let stand at room temperature until firm, about 2 hours.
  • Whisk icing sugar with cornstarch in a small bowl. Discard top piece of plastic wrap. Sift one-third of mixture over top of marshmallow. Turn out onto a cutting board. Discard bottom plastic wrap. Sift half of remaining mixture overtop. Dip a 2-in. heart-shaped cookie cutter in mixture, then cut shapes, alternating direction. Roll cut marshmallows in remaining mixture to coat all sides.

Nutrition (per marshmallow)

  • Calories
  • 16,
  • Carbohydrates
  • 4 g,
  • Sodium
  • 6 mg.

Tip

Store marshmallows in a covered container for up to five days. You can also chop up remaining bits into mini marshmallows!

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.